In large mixing bowl, combine oats and buttermilk. Stir to fully mix. Put to the side and allow to stand for one hour.
Preheat oven to 400 degrees F. Cut cherries in half and put those to the side as well.
In a mixing bowl, cream together the brown sugar and shortening. Stir in the egg.
When the hour is up, stir the egg mixture into the oats and buttermilk. Mix with an electric mixer on low speed 30 seconds. scrape sides of bowl.
Combine flour, baking powder and salt. Add this to the mixer with the oats and mix until ingredients are moistened and fully blended. Fold in the reserved cherries.
Fill 12 greased muffin cups two-thirds full. Bake in a preheated 400 degree F. oven 15 to 20 minutes.
Yield: 12 Muffins
Contributor: Mary Fadd
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